Remove the stems and seeds from the dried chiles.

Soak the chiles in hot water for about 15 minutes until soft.

In a blender, combine the soaked chiles, garlic, onion, cumin, oregano, and a cup of beef broth.

In a large pot, heat some oil over medium-high heat and sear the beef on all sides until browned.

Pour the blended sauce over the seared meat, followed by the remaining beef broth and bay leaves.

Cover the pot and simmer on low heat for about 3 hours until the meat is fork-tender.

Remove the beef from the pot and shred it using two forks.

Return the shredded meat to the pot and stir to combine with the sauce.

Serve it hot with your favorite sides or in tacos.